Roasted Chicken Thighs with Steamed Broccoli and Bulgur Wheat

Ingredients

• Chicken thighs (skinless, roasted) 15 oz
• Broccoli (steamed) 3 cups
• Bulgur wheat (cooked) 2 1/4 cups
• Olive oil 3 tbsp
• Salt to taste
• Black pepper to taste

Method

1. Preheat the oven. Preheat your oven to 400°F (200°C). This temperature ensures the chicken thighs roast nicely with a tender inside and slightly crispy outside.
   Tip: Make sure the oven is fully preheated before putting the chicken in for even cooking.
2. Prepare the chicken thighs. Pat the skinless chicken thighs dry with paper towels to remove excess moisture. Place them on a baking tray lined with foil or parchment paper. Drizzle 2 tablespoons of olive oil over the chicken and season generously with salt and black pepper on both sides.
   Tip: Drying the chicken helps it roast better and prevents steaming.
3. Roast the chicken. Place the baking tray in the preheated oven and roast the chicken thighs for about 35 minutes. Halfway through (around 17 minutes), flip the thighs to ensure even cooking and browning.
   Tip: Use a meat thermometer to check doneness; the internal temperature should reach 165°F (74°C).
4. Cook the bulgur wheat. While the chicken roasts, prepare the bulgur wheat. Bring water to a boil in a medium saucepan (use about 1.5 times the volume of bulgur wheat). Add 3/4 cup dry bulgur wheat, a pinch of salt, then reduce heat to low, cover, and simmer for 12-15 minutes until tender and water is absorbed. Fluff with a fork when done.
   Tip: If you prefer, soak bulgur in hot water for 20-30 minutes instead of boiling.
5. Steam the broccoli. While the bulgur cooks, steam 3 cups of broccoli florets. Fill a pot with about 1 inch of water and bring it to a boil. Place the broccoli in a steamer basket over the boiling water, cover, and steam for 5-7 minutes until tender but still bright green.
   Tip: Avoid overcooking broccoli to preserve nutrients and color.
6. Finish and plate. Once the chicken is roasted, bulgur cooked, and broccoli steamed, divide everything evenly onto three plates. Drizzle the remaining 1 tablespoon of olive oil over the broccoli and bulgur for extra flavor and healthy fats. Optionally, season the broccoli with a pinch of salt and pepper.
   Tip: Let the chicken rest for 5 minutes after roasting to keep it juicy.

Pro tips

• Use a meat thermometer to ensure chicken is safely cooked without drying out.
• Fluff bulgur wheat with a fork to keep it light and separate.